Because it’s Friday, and chocolate…and coffee…are necessary.
Happy Birthday, Mozart!! I know, super random way to start a post, but being a pianist, Mozart is a HUGE inspiration, and his works are so universally performed and influential. AND this year is extra special because it’s his 260th birthday!
Back to these picture-perfect cookies. I actually had never made crinkle cookies until about a month ago. I know, crazy, right? I’m so glad I finally made them because they are so darn good – especially with espresso powder J What could be better than adding instant coffee to chocolate cookies? Yeah, pretty much nothing.
It’s that time of year again when chocolate is in the spotlight. Although, for me, that’s pretty much every day. But, for real, Valentine’s Day (a.k.a. National Chocolate Day) is coming up. That means that you can imagine (or make) every conceivable chocolate dessert/snack. Last year, I made these Baked Chocolate Donuts with Chocolate Glaze which I highly recommend. They are the healthier version of a donut, but still have the same fluffiness!
Anyway, take 2: back to these cookies. I have to admit, they are definitely on the sweeter side. With the addition of both types of sugar (yes, this is serious, we’re adding BOTH granulated sugar and confectioner’s sugar), one cookie for dessert is plenty, at least for me. I also made them a bit larger than usual, so one is almost sugar overload.
That said, I love the soft, chewy texture of the cookie that has the perfect amount of chocolate flavor. They are definitely fudgy but pale in comparison to this Double Chocolate Ganache Layer Cake or these Chocolate Walnut Truffle Cookies, which I feel like I cite in every post. If you haven’t made these truffle cookies yet, I recommend you drop everything you’re doing, get out the flour and sugar, and begin! They are just too good.
I am going to be pretty busy this weekend and could really use some of these cookies, but unfortunately, I baked and photographed them a few weeks ago. Off to prepare for my piano classes and concert tomorrow and recording on Sunday! Follow along on Instagram, and then go make some Chocolate Espresso Crinkle Cookies!
Chocolate Espresso Crinkle Cookies
- 1 cup of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1/4 tsp of baking powder
- 3 eggs
- 1 cup of light, packed brown sugar
- 5 tsp of instant espresso powder
- 1 tsp of vanilla extract
- 4 oz of unsweetened chocolate
- 4 tbsp of unsalted butter, softened
- 1/2 cup of white, granulated sugar
- 1/2 cup of confectioner's sugar
- Preheat oven to 350?F. Line two baking sheet with parchment paper.
- In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl attached to an electric mixer, whisk together eggs, brown sugar, espresso powder, and vanilla. In a small bowl, melt unsweetened chocolate and butter [in microwave or over double boiler (in bowl over simmering water)]. Whisk chocolate mixture into egg mixture until well combined. Stir in flour mixture until just combined.
- Take about 1-2 tbsp of cookie dough, roll in ball, and roll in white, granulated sugar. Then roll in confectioner’s sugar, and place on cookie sheet, each about 2 inches apart. Bake cookies for about 10 minutes or until they have puffed up and have a cracked appearance.
- Serve, and enjoy with milk!